• Prep time 20Min
  • Cook time 8Min
  • Technique Grill
  • Meat Lamb
  • Cut Loin
  • Serves 4

Delicious Lamb salad. Easy to make, easy to eat, easu to enjoy!



  • 2 lamb eye of shortloin/backstraps
  • 100 g salad leaves
  • 1 punnet cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red salad onion, thinly sliced
  • 2 shredded green papaya
  • 1 tbsp sweet Thai chilli sauce
  • 2 tsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp chopped coriander or mint
  • 1 tbsp brown sugar



1. Brush the lamb lightly with a little oil. Season each with salt and pepper. Preheat the char-grill pan or barbeque to hot before adding the meat.

2. Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.

3. While Lamb is resting toss salad leaves, tomatoes, cucumber, onion and papaya in a salad bowl. Combine all remaining ingredients in a screw top jar and shake well to make a dressing. Slice lamb thinly on the diagonal. Toss the sliced lamb in the dressing, then with salad. Serve immediately.